ENGLISH MUFFINS IN A LOAF

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 3/4 c Flour
2 pk Yeast
1 tb Sugar
2 1/3 ts Salt
1/4 ts Baking soda
2 c Milk
1/2 c — Water
Cornmeal

Calories per serving: 343 Fat grams per serving: 2
Approx. Cook Time: 2:00 Measure flour by spooning
lightly into a cup. Combine three cups flour, yeast,
sugar, salt, and soda. Heat milk and water to 120-130
degrees F. Add to dry mixture; beat well. Stir in
enough more flour to make a very stiff batter. Spoon
into two loaf pans that are greased and sprinkled with
cornmeal. Let rise for 45 minutes. Bake for 25
minutes at 400 degrees. Remove from pans immediately
and let cool. Submitted By SAM WARING
On MON, 20
NOV 1995 150014 GMT

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Title: South of the Border Stew
Categories: Mexican, Meats, Soups/stews
Yield: 6 servings

1/4 c Butter 1 ts Salt
2 lb Boneless round steak, cubed 1/4 ts Oregano
5 Zucchini, sliced thin 1/4 ts Cumin
3 c Corn 1 c Cheddar cheese, shredded
1 cn (4 oz) grn chilies, chopped 1/4 c Chopped cilantro
2 Cloves garlic, minced

In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer,
stirring occassionally, about 12-15 minutes or until meat is tender. Stir
in cheese until melted. Garnish with chopped cilantro and serve.

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Dilled Cucumbers

Recipe By : Mary Ann Pilotte, San Bernardino, CA (via MC-Recipe list)
Serving Size : 4 Preparation Time :0:35
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large cucmbers — sliced 1/4″ thick
3/4 cup Miracle Whip® or Miracle Whip light
2 tablespoons milk (more if needed)
2 tablespoons white wine vinegar
sugar — to taste
1 1/2 tablespoons fresh dill — snipped

Soak sliced cucumbers in salt water for :30 minutes; drain well. Combine all
ingredients; chill.

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NOTES : Use herbal (dill!) vinegar if possible.

MAMA’S EASY SOURDOUGH BISCUITS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Self-rising flour
2 c Buttermilk
2/3 c Cooking oil
2 pk Yeast
2 tb Sugar
1 t Soda

Mix all ingredients. Keep tightly covered in
refrigerator. Take out as needed and knead with a
little extra flour and bake. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A

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Oriental Pork And Spinach Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Top Ramen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. margarine
1/4 Tsp. black pepper
1 Tbsp. soy sauce
2 Tbsp. cornstarch
1 Lb. fresh spinach — washed
4 Cloves finely minced garlic
1 Medium onion — minced
1 Pkg. Ramen noodles — (3 oz.)
3 C. chicken or pork broth
3/4 Lb. unseasoned ground pork

Saute garlic and onions in margarine in a heavy soup
kettle until golden. Add broth and bring to boil. Combine
ground pork, pepper, cornstarch and soy sauce in bowl and form
3/4-inch balls. Drop into boiling broth; cover and simmer 10
minutes until meatballs are no longer pink in center. Add
noodles and cook 2 minutes. Add spinach; cover and simmer 1
minute, until barely wilted. Serve.

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BRIAMI
======
5-6 large zuccini, cut in 1 in. cubes
3-4 medium potatoes, cut in similar cubes
2 eggplants (the purple, zuccini look-alike) cut in cubes
1 can stewed tomatoes
3-4 cloves garlic crushed
1 onion , cut in large chunks
a couple of bay-leaves
1/2 cup oil (preferably olive, but anny kind will do)
a dash of nutmeg, thyme
salt and pepper

arrange (really throw in!) all the ingredients in your baking pan, and
give them a good mix (another name for this dish is TOURLOU, i.e.
mix-mix)
and bake for about 1 hour at a medium heat oven
keep adding a touch of water to keep the stuff from frying
allow to cool before eating-
serve with a generous amount of oil and juices
and with some bread to clean up the plate!

Title: Beer Braised Beef in Crock Pot
Categories: Beef, Crockpot
Yield: 1 servings

3 lb Lean beef stew meat cut into
1 1/2 Inch pieces
1 ts Salt
1/2 ts Pepper
2 md Onions thinly sliced
1 8 oz. can mushrooms (or
Pieces) un-drained
1 12 oz. can of beer
(I prefer a dark beer, and
My favorite dark beer is
Negro Modelo, a Mexican
Beer)
1 tb Vinegar
2 Beef bouillon cubes
2 ts Sugar
2 Cloves garlic, minced
1 ts Thyme
2 Bay leaves

Preparation: Put the beef in the crock pot. Combine all the other
ingredients and pour over the beef. Cook on low for 8-10 hours or on
high for 4-5 hours. Before serving thicken juices if desired. Joyce
says she uses some flour or corn starch to do this.

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FIG AND RAISIN ‘CREAM’

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Rapey. Take half fyges and half raisouns; pike hem
and waishe hem in water. Skalde hem in wyne, bray hem
in a morter, and drawe them thurgh a straynour. Cast
hem in a pot and therwith powdur of peper and oother
good powdours; alay it vp with flour of rys, and
colour it with saundres. Salt it, seeth it messe it
forth.

125 g/4 oz well-soaked dried figs
125 g/4 oz stoned raisins
275 ml/10 fl oz/1 1/4 cups red wine (not too dry)
Good pinch of ground black pepper
1/3 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Soft dark brown sugar to taste
3 teaspoons rice flour or cornflour
A drop or two of red food colouring
Salt to taste

Drain the figs, reserving the soaking liquid. Discard
the stalk ends of the fruit and put them in a saucepan
with the raisins and wine. Add the spices and a
teaspoon of sugar and bring to the boil. Take off the
heat and cool slightly, then turn the mixture into an
electric blender and process until smooth. Add a
little of the soaking water if the mixture is
stubbornly solid.

Cream the rice flour or cornflour with a little more
soaking water or wine and brighten the tint with a
drop of food colouring. Blend the ‘cream’ into the
dried-fruit puree. Then return the whole mixture to
the saucepan and simmer until it thickens slightly.
Season with salt and a little extra sugar if you wish.

The mixture can be served hot or cold over a sweet
cereal dish, firm stewed fruit or – best of all- ice
cream. Some versions in other manuscripts are stiffer
and make a good filling for tartlets or fried puffs.
One encloses the filling in pastry to make dumplings.

from The Medieval Cookbook by Maggie Black
Chapter 2, “Chaucer’s Company”
posted by Tiffany Hall-Graham

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MEE KROB (THAI CRISP FRIED NOODLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bn Rice vermicelli, about 8
-ounces
Oil for deep frying
1 lg Onion, finely chopped
5 Garlic cloves, finely
-chopped
1/2 lb Pork fillet, sliced and cut
-into 1″ long pieces
1 Whole chicken breast,
-boned, sliced and cut into
-1″ pieces.
6 Dried Chinese mushrooms
-(shiitake), soaked and
-finely sliced.
2 sm Fresh chilies, seeded and
-finely sliced.
3 tb Soy sauce.
Juice from 2 limes.
2 tb Rice vinegar.
4 Or 5 tablespoons sugar,
-granulated, brown or palm.
3 tb Fish sauce.
3 tb Small shrimp++cooked or raw.
4 Eggs, beaten.
Handful of bean sprouts
6 Green onions, finely
-chopped.
4 tb Fresh cilantro, chopped
2 Green onions, cut for
-decoration.

Optional stuff: crab meat, bean curd, dried shrimp

Tear noodles into handful bunches (inside a large shopping bag to
avoid a mess). Heat oil and fry the noodles until they puff up.
Flip over for a few seconds. Do this by bunches and drain in bag.
Pour off oil, leaving 6 tablespoons in wok. Fry the onions and
garlic lightly.

Add pork and cook it through. Add chicken and fry until it turns
white. Put in mushrooms and chilies and reduce heat. In a bowl,
combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to
wok and simmer until liquid is reduced by half and starting to turn
syrupy. Add shrimp and cook for 1 minute. Push contents of wok to
the sides and pour beaten eggs into center of wok. Let set for a
minute then stir and add the bean sprouts and drained noodles. Toss
LIGHTLY (the noodles are fragile) to mix ingredients and then let
heat through. Transfer to serving platter and garnish with cilantro
and green onions.

NOTE: Rice vermicelli are also known as rice sticks or cellophane
noodles depending on where you find them. All the Asian cuisines
that I’ve encountered have some variation of them. Use the thinnest
you can find. Other kinds of noodles won’t work. When they hit the
hot oil, they kinda go “whooosh” and double or triple in size and
turn a milky white. Kids really like to watch the process. The oil
MUST be fresh and hot (375F to 400F) or the centers may be tough.

This recipe makes enough for 6-8 people. I’d recommend halving it
for less than that. It’s a sweet/sour dish with the emphasis on the
sweet. Very tasty and rich.

Posted by Stephen Ceideberg; September 28 1992.

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Title: FLORENTINES
Categories: Cookies
Yield: 1 batch

1 c Sugar
3/4 c Cream, heavy; plus 2 Tbsp
1/4 c Butter
1 1/4 c Almonds, finely ground
2 T Cake flour, unsifted;
1/2 T
2 c Almonds, sliced
1/2 c Candied orange peel;
-finely chopped

Combine sugar, cream and butter in a medium-size saucepan. Heat slowly,
stirring constantly, until mixture bubbles. Add ground almonds and
flour; heat 1 minute or until mixture bubbles again. Remove from heat;
stir in sliced almonds and candied orange peel just until well coated.

Drop by slightly rounded teaspoonsfu, 2 inches apart, onto greased
cookie sheets; flatten cookies to a 2-inch round with a moistened fork.

Bake in a 325 F. oven for 12 minutes or until golden. Remove cookie
sheets from oven; let stand 1 minute or until firm. Remove cookies with
wide spatula to wire racks. Cool. If cookies become too brittle to
remove from cookie sheets, return to oven for 30 seconds.

FROM: Family Circle magazine, 12/11/1979 issue

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